Preparation Time: 30 minutes
Cooking Time: 20 minutes
1 1/2 cup cooked noodles
1/2 cup finely chopped onions
1 cup shredded cabbage
1/2 cup grated carrots
1 teaspoon soy sauce
1 teaspoon red chilly sauce
1 teaspoon green chilly sauce
1 teaspoon vinegar
½ teaspoon ground black pepper
1/2 cup maida/all purpose flour
1/2 cup wheat flour
3 tablespoon ghee
1/4 teaspoon ground black pepper
Take a pan and heat 1 tablespoon of oil. Add onions and sauté it for 2-3 minutes. Add cabbage, carrot and sauté it for a minute more. Add salt, soy sauce, red
chilly sauce, green chilly sauce, vinegar, black pepper and cook it for a minute more. Let it
To make the outer covering
Make 10-12 balls. Roll small puris from it. Cut each puri into half with a knife. Take one half
and roll it to make a cone. Apply water on the edge and seal the sides.
Fill up the cone with about 2-3 teaspoons of stuffing and seal the remaining side with water.
Same way prepare all the samosas. Cover it with a wet cloth.
Take a pan/kadai and heat oil. Deep fry samosas in small batches on a medium flame till it
turns into light brown and crispy.
Drain it on the absorbent paper.
Serve it with chutney or tomato ketchup.
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